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A traditional Mexican mole sauce takes hours, but we tinkered with it and came up with a version that achieves similarly deep flavors in a fraction of the time.

This Story Originally Appeared On sunset.com


Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary

30 mins
Serves 4 to 6


Ingredient Checklist


Instructions Checklist
  • Heat a grill to high (450° to 550°). Meanwhile, heat oil in a medium saucepan over medium heat. Add onion and garlic and cook until softened, about 3 minutes. Stir in spices, sesame seeds, and almonds and cook, stirring, until fragrant, about 1 minute. Stir in tomato purée, broth, and chocolate chips.

  • Reduce heat to low and simmer, stirring often, until flavors develop and sauce thickens and darkens slightly, about 10 minutes. Purée in a blender with 1/2 cup water until smooth, about 30 seconds.

  • Pour 1 cup mole sauce over chicken in a medium bowl and toss to coat.

  • Grill chicken, turning once, until browned, about 8 minutes. Set chicken on a serving plate and sprinkle with minced chile and cilantro leaves. Serve with remaining mole sauce and lime wedges.

  • *Fruity, mild New Mexico chile powder is available at well-stocked grocery stores and Latino markets, but if you can't find it, you can leave it out and still have a flavorful dish.

Nutrition Facts

226 calories; calories from fat 44%; protein 24g; fat 11g; saturated fat 2.5g; carbohydrates 8.1g; fiber 1.8g; sodium 318mg; cholesterol 92mg.